In a stand mixer, add all-purpose flour, garbanzo fava bean flour, sugar, salt, yeast and olive oil.

Turn mixer on low speed with the dough hook. Add water slowly. Turn the mixer to medium speed and mix until the dough forms a ball. If the dough is too sticky add more flour, one tablespoon at a time. If it's too dry, add water, one tablespoon at a time.

Take the dough out and knead into a ball.

Put the dough in a greased bowl and cover with plastic wrap. Or use a greased large pot and simply cover with the lid. That way you don't need to waste any plastic wrap. I like to brush a little olive oil in the pot to grease it.

Let the dough rest and double in size, about 1.5hrs.

Punch the dough and knead into a ball. Divide the dough into 3 balls for 3 large pizzas.

Put them back in the pot and rest for 30 minutes with the lid covered.

Brush oil on cast iron pizza pan.

Pat out and stretch the pizza dough. Then put it on the pizza pan.

Put on the toppings.

Heat the cast iron pizza pan on high heat until the bottom of the crust is slightly browned. Use a wok spatula or tongs to lift the crust up slightly so you can see if its browned nicely. Careful to not burn it. This will give your crust a nice texture, slightly crispy on the outside but still soft on the inside.

Finish cooking the pizza in the oven at 450 °F for 5 minutes or until the cheese is nicely browned the way you like it. The pizza will cook faster since the bottom of the crust is already cooked.